Herbal Blends for Cooking


Herb Flavored Sugar
Wash and dry well the leaves or petals of the herb of your choice: rose geranium, lavender flowers, scented rose petals, clove pinks, mints, anises hyssop, sweet cicely, lemon verbena. In an air tight jar layer with granulated sugar. Seal and let it sit for a week or two. Test for flavor. Use in baking, sprinkle on sugar cookies, sweeten such things as tea to add a subtle dimension

Herb Salt
Combine: one cup sea salt or kosher salt with one cup fresh herbs (basil, chives, oregano, rosemary, savory, thyme or tarragon) Using a mortar and pestle or food processor, crush fresh herbs with the salt Spread on a cookie sheet and dry in a 200 degree oven for about 40 to 60 minutes. Break up any clumps and stir frequently during drying. Cool and seal in a glass jar. Store away from heat and light. Use as would use regular salt. Option: Use 6-8 Tbs. dried herbs instead of fresh. Blend in a food processor and bottle.

Herb Butter
1 stick softened butter ¼ cup coarsely chopped herbs (chives, parsley, basil, rosemary, tarragon, lemon thyme, or combination) Mix thoroughly. Cover and refrigerate or roll into a log, wrap in plastic wrap and freeze. Cut portions as needed. Serve on steak, chops, hamburgers or fish. Use to baste chicken, spread on sandwiches, toss with vegetables, spread on corn on the cob.

Herbed Garlic Bread: Combine 1 stick of softened butter with 3 leaves of basil, chopped; 1 TB chopped parsley; 2-3 TB chopped chives; 1 clove crushed garlic. Slice French bread 3/4 down. Spread the herb butter between slices. Heat in oven until butter has melted. Serve.

Gremolata & Persillade
Gremolata is an Italian herbal blend. Persillade is a French herbal blend made without lemon zest. Add either at the end of cooking as a finishing touch to the dish. Use on steamed or grilled vegetables, pasta, risotto, grilled chicken or fish
Gremolata: ½ cup chopped parsley, 2-3 cloves chopped garlic, 1TB. grated lemon zest (option: substitute 2 TBS thyme for parsley)
Persillade: ½ cup minced parsley, 2 cloves minced garlic; (option: add chervil, thyme, savory or tarragon)
Mix ingredients well and add as last minute touch to your dish.

Fines Herbes:
This is a classic French combination using fresh herbs. Combine one tablespoon each of chopped parsley, chives, tarragon and chervil. Add to omelets, fish dishes, and potatoes or use to make vinaigrette.

Bouquet Garni
Another French classic used to flavor slow cooked foods such as soups, stews or braises. Tie together several sprigs of thyme, parsley and a bay leaf. Add to pot to slowly simmer. Remove before serving.

Herbal Vinegar:
Wash and dry 1 cup of herbs such as tarragon, basil, chives, dill, sage or rosemary. Place in a quart sterilized glass jar. Pour either cider, white or red wine vinegar to completely cover herbs. Infuse for 2 to 4 weeks. Check occasionally to gauge strength of flavor. Strain into sterilized bottle and seal.

Upcoming Events

  • Tuesday, Sept. 26 at 7pm: Kill your Lawn
    Mark Richardson, Horticultural Director of the New England Wildflower Society declares that lawns are resource heavy, requiring irrigation, fertilizer, and pesticides to thrive in our climate. Join us as Mark explains why you should “kill your lawn” and replace it with beautiful and environmentally friendly native plantings.
  • Tuesday, October 24 at 7pm: Herbal Remedies for Pain Relief
    Are you looking for relief from backache, arthritis, headaches or sore stiff muscles? Join us as herbalist and author of Hands-On Healing Remedies, Stephanie Tourles, discusses soothing herbal remedies that will help ease the pain.

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  • Disclaimer:
    It is the policy of the Herb Society of America not to advise or recommend herbs for medicinal or health use. Please consult a health care provider before pursuing any herbal treatments.